Calico Potato Salad Food

CLASSIC POTATO SALAD

Steps:

• Boil, peel and cube 2 pounds russet potatoes; toss with 2 tablespoons cider vinegar and 1/2 teaspoon salt. Mix 2 cups mayonnaise, 2 chopped scallions, 1 chopped celery stalk, 1 tablespoon each dijon mustard and vinegar, 1 teaspoon sugar, and salt. Toss with the potatoes.

CALICO CORN SALAD

Steps:

• In a large bowl, combine the corn, zucchini, red pepper, chilies and onion. , In a jar with a tight-fitting lid, combine remaining ingredients; shake well. Drizzle over salad and stir gently. Chill for several hours or overnight.

CRUNCHY CALICO SALAD

Steps:

• In several large bowls, combine the corn, peas, water chestnuts, onions and pimientos. , In another large bowl, combine the mayonnaise, cheese, milk, lemon juice, salt and pepper. Pour over vegetables; toss to coat. Cover and chill for at least 2 hours. Just before serving, add almonds and toss to combine.

CALICO BEAN SALAD

Steps:

• Mix all of the beans and drain.
• mix in the ketchup, sugars, vinegar and mustard.
• brown meat and onion, drain.
• mix this into bean mixture.
• Pour into casserole dish.
• lay bacon on top.
• bake 350* for 45 minutes, covered.

CALICO SKILLET POTATOES ALA SILVER DOLLAR CITY

Steps:

• Add the bacon drippings or olive oil to a large skillet. Preheat over medium heat until the drippings or oil is just hot. Add the diced onion and diced green sweet pepper. Cook the onion and pepper until they're tender.
• Add the unpeeled, sliced russet potatoes, the sliced sweet potatoes and water to the vegetables in the skillet. If adding sausage, stir it in now. Sprinkle the mixture with the seasoning or seasoned salt.
• Cover and cook over medium heat for 12 to 15 minutes or until potatoes are tender, turning potatoes once or twice.

CALICO POTATO SALAD

Steps:

• In a small bowl or jar, combine all dressing ingredients cover and chill. Cube potatoes combine with corn, carrot, onion, peppers and olives in a salad bowl. Pour dressing over toss lightly. Cover and chill. Diabetic Exchanges: One serving (without added salt) equals 1-1/2 fat, 1 starch also, 146 calories, 212 mg sodium, 0 cholesterol, 17 gm carbohydrate, 2 gm protein, 9 gm fat.© Copyright Reiman Publications, 1993-1997